Well, I haven't made this yet, but I found it on allrecipes.com and it got good reviews. It seems like a good alternative to meatsy chili.

Ingredients

1	tbsp vegetable oil
3	cloves garlic, minced
1	cup onion, chopped
1	cup green bell pepper, chopped
1	cup red bell pepper, chopped
2	tbsp chili powder
1 1/2	cup mushrooms, chopped
28	ounce diced tomatoes
15	ounce black beans, undrained
15	ounce kidney beans, undrained
15	ounce pinto beans, undrained
15	ounce whole kernel corn, drained
1	tbsp cumin
1	tbsp dried oregano
1 1/2	tbsp dried basil
1/2	tbsp garlic powder
2	pepper, jalapeno, chopped
6	ounce tomato paste

Directions

1. Heat the oil in a large pot over medium heat. Cook and stir the garlic and onion in the pot until tender. Mix in the green bell pepper, red bell pepper, and jalapeno pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.
   
   
2. Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes (or until chili is thick enough), stirring occasionally.
   
   

Categories

Beans, Vegetables, First Course, Main Dish, Advance, Simmer, Vegetarian

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat Very low in cholesterol Very low in sodium High in dietary fiber High in magnesium High in phosphorus High in potassium High in thiamin High in vitamin C